Crunchy Lemon-Pesto Garden Salad

Total Time Prep/Total Time: 25 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
I love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah

Ingredients

  • 5 tablespoons prepared pesto
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups thinly sliced yellow summer squash
  • 1-3/4 cups thinly sliced mini cucumbers
  • 3/4 cup fresh peas
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced green onions
  • 5 thick-sliced bacon strips, cooked and crumbled

Directions

  1. In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.

Nutrition Facts

3/4 cup: 159 calories, 11g fat (3g saturated fat), 13mg cholesterol, 586mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

I love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah
Recipe Creator

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